I was craving something warm and hearty today. A cold salad just doesn’t sound appetizing in the middle of winter- I need something that sticks to the ribs!
Enter shepherd’s pie… now we are talking.
I was inspired to create these shepherd’s pie pockets based on traditional British pasties, which are savory hand-pies that are stuffed with steak and potatoes. Many Europeans pack a few hand pies in their lunchbox for a filling meal. I loved the idea of making shepherd’s pie portable so that I could enjoy this comfort food anytime, anywhere!
These lamb shepherd’s pie pockets taste as good as they look- soft, pillowy bites of mashed potato and lamb goodness. You will love every bite.
Tanney: “It’s like a shepherd’s pie in portable form. I feel like packing one of these in my lunchbox.”
Josie: “You don’t have a lunchbox anymore.”
Tanney: “I can buy one, just so I can take these pie pockets to work everyday.” *googles Star Wars lunchboxes*
Shepherd’s Pie Pockets notes:
-Try to get “100% grass fed lamb” if possible. Be careful if the label just says “grass fed” instead of “100% grass fed,” since producers can claim that the lamb was grass fed even if it just spent a few minutes nibbling on a blade of grass. The best is to find producers certified by the American Grassfed Association in your state.
-Organic lamb has more nutrients and has a lower risk of ingesting contaminated feed.
-Try to get organic potatoes since they are mentioned on the Environmental Working Group’s “Dirty Dozen,” which is a list of the top fruits and veggies containing pesticide residues.
-These pie pockets freeze well!
-If you like this recipe, check out our Twice Baked Potatoes.
- 1 lb lamb stew meat
- 1 tsp cumin
- 2 medium sized waxy potatoes
- ½ tsp garlic powder
- 4 sage leaves
- 1 cup frozen peas and carrots, thawed
- 1 sprig rosemary
- scant ¼th cup milk
- 1 tablespoon butter
- pepper to taste
- 6 slices cheddar cheese
- ready made crescent rolls
- Place cumin, garlic powder, sage, peas, carrots, rosemary, and ¼ tsp salt together in a pan and saute on medium heat until the vegetables are tender. Add the lamb into the pan. Once the lamb has cooked, set the pan aside and let it cool.
- Pierce the potatoes with a fork, place in a large covered bowl, and microwave until the potatoes are soft, approximately 7 minutes. Add milk, butter, pepper, and ½ tsp salt to the potatoes, and whisk until smooth.
- Unroll the crescent rolls into four rectangles. Layer the mashed potato, lamb mixture, and a slice of cheddar cheese onto half of the crescent roll, and then fold the other half of the crescent roll over to make a pocket. Feel free to stretch the dough a bit to hold all of the filling. If a tear develops, plug it with extra dough from the corners. Seal the edges with a fork.
- Bake the pockets for approx. 10 minutes or until they are golden brown.